Summer Delight! Spicy, Sweet & Sour Buckwheat Bibim Guksu Recipe
How to Make Refreshing Buckwheat Bibim Guksu (Buckwheat Japchae) for a Hot Summer Day
Beat the summer heat with a refreshing bowl of Buckwheat Bibim Guksu! While store-bought naengmyeon is delicious, homemade buckwheat noodles offer a delightful and versatile alternative. Especially, the Korean-style buckwheat japchae is a perfect side dish for bossam (boiled pork wraps). Buckwheat is known for its cooling properties, making it ideal for summer.
This dish features a vibrant mix of fresh vegetables and tender chicken, all tossed in a zesty, sweet, and spicy gochujang-based sauce. It’s a guaranteed way to awaken your appetite and lift your spirits! 🍜
**Pro Tip:** To achieve a perfectly chewy texture for your buckwheat noodles, rinse them thoroughly in cold water after boiling to remove any sliminess. Using a variety of colorful vegetables will not only make your dish visually appealing but also boost its nutritional value.
Main Ingredients- 1 bundle Buckwheat Noodles (for 1 serving)
- 1 Cucumber
- 1/2 Carrot
- 1 small piece of Cabbage (approx. 100g)
- 1/4 each of Red, Yellow, and Orange Bell Peppers
- A handful of Radish Sprouts
- 1 Boiled Chicken Breast (approx. 100g)
- 2 Tbsp Roasted Peanut Powder
Spicy, Sweet & Sour Gochujang Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirin (or rice wine)
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup, for glaze)
- 3 Tbsp Vinegar (adjust to taste)
- 1/2 Tbsp Minced Garlic (optional, omit if you prefer less garlic flavor)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Mirin (or rice wine)
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (corn syrup, for glaze)
- 3 Tbsp Vinegar (adjust to taste)
- 1/2 Tbsp Minced Garlic (optional, omit if you prefer less garlic flavor)
Cooking Instructions
Step 1
First, let’s prepare the sauce. In a small bowl, combine 2 Tbsp gochujang, 1 Tbsp mirin, 2 Tbsp sugar, 2 Tbsp oligodang, 3 Tbsp vinegar, and 1/2 Tbsp minced garlic. Whisk everything together until the sugar is dissolved. Taste and adjust the vinegar or sugar levels according to your preference. Prepare the cucumber by slicing it into long strips.
Step 2
Shred the boiled chicken breast into thin strips. Wash all the vegetables (cucumber, carrot, cabbage, bell peppers) thoroughly under running water. Then, thinly julienne them. Rinse the radish sprouts and drain any excess water.
Step 3
Bring a large pot of water to a rolling boil. Add a pinch of salt (about 1/2 tsp). Once boiling, add the buckwheat noodles and cook according to the package directions (usually 4-5 minutes). Immediately after cooking, rinse the noodles thoroughly under cold running water to remove any slimy starch. Drain them well in a colander. This step is key to achieving a perfectly chewy noodle texture!
Step 4
Now, it’s time to plate your beautiful creation! Arrange the drained buckwheat noodles attractively in a large bowl or serving plate. Artfully pile the julienned cucumber, carrot, cabbage, bell peppers, and shredded chicken breast on top. Gently place the radish sprouts in the center. Sprinkle with roasted peanut powder for an extra nutty crunch. Serve the prepared gochujang sauce in a small dipping bowl on the side. Mix everything together and enjoy your delicious meal! 🥢
